Assessment of biogenic amine and nitrite production in low-salt Paocai during fermentation as affected by reused brine and fresh brine-Reference-Cited by-同舟云学术

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Assessment of biogenic amine and nitrite production in low-salt Paocai during fermentation as affected by reused brine and fresh brine

Published:2021-06 Issue: Volume:41 Page:100958
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Zhao Nan,Lai Haimei,Wang Yali,Huang Yuli,Shi Qiao,He Wei,Zhu Shiyu,Li Yanshu,Zhu Yongqing,Li Huajia,Ge Lihong

Funder

Science and Technology Department of Sichuan Province

Science and Technology Bureau of Chengdu

Yunnan Provincial Science and Technology Department

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference34 articles.

1. Food safety risks in traditional fermented food from South-East Asia;Anal;Food Control,2020

2. Biogenic amines in seafood: A review;Biji;Journal of Food Science & Technology,2016

3. Survival of Escherichia coli O157:H7, nitrite content and sensory acceptance of low-salt Chinese paocai fermented by screened lactic acid bacteria;Chi;International Journal of Food Science and Technology,2016

4. Heterologous expression and biochemical characterization of assimilatory nitrate and nitrite reductase reveals adaption and potential of Bacillus megaterium NCT-2 in secondary salinization soil;Chu;International Journal of Biological Macromolecules,2017

5. Histamine production in Lactobacillus vaginalis improves cell survival at low pH by counteracting the acidification of the cytosol;Diaz;International Journal of Food Microbiology,2020

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4. Effects of the Lactiplantibacillus plantarum YB-106 and Leuconostoc mesenteroides YB-23 strains on the quality and microbial diversity of spicy cabbage;International Journal of Food Microbiology;2024-06

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